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Tastee Recipe

Randall’s Roasted Mushroom And Veggie Casserole Recipe

10 October 2016
jessicafaidley
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, roasted mushrooms and veggies, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, vegetables, Vlasic, Wesson vegetable oil, whipped topping

When it comes to side dishesI really am partial to fresh vegetables. I love eating a ton of them with my main meal. Veggies are full of fiber, antioxidants, and flavor. Plus, if you’re trying to watch your weight, loading up on veggies is the way to do it. I always make sure my plate is piled high with veggies and low with carbs. What are some fo your favorite fat-burning foods?

Roasted mushrooms and veggie casserole is very easy to make and you are left with a ton of options. Feel free to get creative with this recipe and use a variety of vegetables that please your palate.

Recipe courtesy of Cool Home Recipes.

 

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Quick Tip: In addition to olive oil I also added a few pats of salted butter to the mix.

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